Food

Classic Shrimp Scampi Pasta

A Simple, Light Entree to Enjoy Any Night of the Week
Filed Under > 30 Minute Meals

Classic shrimp scampi recipe via Waiting on Martha

There’s a reason shrimp scampi is a go-to recipe for me this time of year.  It’s so simple, so fresh, so light, and so much easier than it looks which means it always impresses.  My classic shrimp scampi recipe doesn’t try to reinvent the wheel, but that’s the beauty of it.  Sautéed fresh shrimp sit atop light angel hair pasta, that has been soaked in tangy lemon, spicy red pepper flakes, and plenty of garlic (I’m a garlic lover, #sorrynotsorry).  Its rich flavors, and presentation can easily fool you into thinking it’s a fancy meal. BUT secretly know it only took 15 minutes to whip up.  One of the best warm (or cold) weather recipes to enjoy around the table (or al fresco if you’re lucky), I’m telling you. 

Another thing I love about this meal, it’s almost a “one pot” meal.  While the pasta is boiling away (one pot) you’ll begin to build flavor in a large sauté pan or cast iron skillet (two pot).  Hands-down, one of my favorite aromas in the kitchen is that of garlic and onions sautéing away in a little butter and olive oil…I mean my mouth is watering just imagining it right now. After you bask in those aromatics for a few minutes, you’ll mix in a light bodied white wine like Sauvignon Blanc or Pinot Grigio, allowing the wine to reduce and the shrimp to cook.  While your wine doesn’t have to be as high of quality as the one you’d uncork to go with the meal I do suggest cooking with at least a mid-tier wine.  Remember you’re still using it to flavor your food and I would hate for any amazing recipe be ruined by cheap wine.  Anyway, once you’ve properly cooked the shrimp, in that same pan or skillet you’ll build your dish; adding the pasta, chopped fresh parsley, lemon wheels, and sprinkles of oregano, black pepper and crushed red pepper flakes for a little heat (I have a heavy hand with the pepper, duh).  And voila!

Tell me, friends, is shrimp scampi pasta one of your go-to’s this time of year, too?  I’d love to hear how you prepare this crowd-pleaser at home!  Truly, MKR

P.S. If you’re looking for warm-weather, patio season wines to pair with this dish, check out my top 8 recommendations. xo

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Photography, Rustic White for Waiting on Martha

Queso Drenched Vegetarian Nachos

Everyone's Favorite Drool-Worthy Nachos, Perfectly Layered & Loaded
Filed Under > Appetizers & Sides

Layered nachos with queso recipe via Waiting on MarthaThe best ever nachos via Waiting on Martha Loaded nachos with queso and fresh avocado recipe | waitingonmartha.com

Nachos need no introduction.  EVERYONE loves nachos…I literally don’t know anyone that doesn’t perk up when a platter of loaded nachos with creamy, warm queso is plopped in front of them. When we shot this recipe, our photog Robert and I could not stop eating them (which if you know what an insane, in the best way possible, health nut he is, then you would understand the gravity of that statement)!  But of course, like everything drool-worthy, there’s an art to making perfectly loaded nachos (which I promise I’ve been practicing for quite some time)…and it’s all in the layering, my friends. 

There’s nothing worse than reaching for a nacho that has nothing on it, and in the dream world, every chip would have the perfect proportion of toppings and melty, ooey-gooey cheese.  But there’s ALSO nothing worse than soggy nachos, and you run that risk when drenching your nachos with queso.  So, I’ve made it my mission to whip up the ultimate loaded nachos that avoid both of those travesties; just follow my lead friends and I promise everyone will have a perfect pile on their plate. 

First, layer the pan with unbleached parchment paper (or tin foil) for easy cleanup…because scrubbing the baked cheese residue off the nacho pan later is not worth anyone’s time, let’s be honest.  Use a mixture of yellow and white chips (or homemade tortilla chips if you’re feeling ambitious; they’re so worth it) and make sure to spread them out in two layers, moving them around to make them as even as possible.  It’s okay to spend a little bit of time doing this, and throw out those broken chips.  Next, in order to avoid a soggy-nacho situation, you’ll want to cook only some of the ingredients: starting with the beans first, which serve as a layer to shield the queso from the nacho making the chip soggy.  Next up: queso, red peppers, fresh jalapenos, and the shredded cheese.  And please take the extra time and buy the high quality block cheese and shred it yourself which I’m sure your mother did.  It is SO, SO, SO much better than pre-shredded, and worth the extra effort. 

Cook the nachos until the cheese melts, then pull them out and layer on the toppings as high as they will go.  These will all serve as the cold, crunchy topping to the loaded nachos.  This way, you’ll get a warm, melty, cruncy, spicy, and creamy cold bite all in one (which is absolutely incredible I might add). So go ahead and pour on the green and red peppers, green onions, homemade pico de gallo (which is just red onions, tomato, jalapenos, cilantro, plenty of lime juice and GARLIC salt), cilantro and fresh, creamy avocado slices (not guacamole).  I’ve found that the fresh avocado is actually much, much tastier in each bite than a hunk of guac, and really adds that creamy texture.  Happy layering friends…now go pour yourself a margarita and nosh on some nachos!  Truly, MKR

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Photography, Rustic White for Waiting on Martha

Lemongrass Gin Fizz with Mint

A Crisp, Refreshing Cocktail To Pair with Your Asian Dishes & Beyond
Filed Under > Cocktail Hour

Lemongrass Gin Fizz Cocktail recipe by Waiting on Martha Lemongrass Gin Fizz Cocktail recipe | waitingonmartha.com Lemongrass Gin Fizz cocktail recipe via Waiting on Martha

We invited you to join us for a week-long Asian feast on Monday, and with a taste of our Spicy Vegan Lettuce Wraps on Tuesday and Ramen on Wednesday, we know you must be thirsty!  I think by now you’ll agree that homemade is always, always better than takeout when it comes to Asian, and this week’s recipes have proven they’re not as complicated as they may seem either.  So in order to celebrate a few new favorite recipes that make me want to say bye to takeout forever (well not forever, but at least for a week or so), I wanted to also mix up a festive and fizzy sip. 

When thinking about a good Asian cocktail that we’d really enjoy at the Rye household (and want more than one!), I immediately thought of something with lemongrass.  Lemongrass has always been associated with western cuisine, and it is incredibly aromatic.  It’s the perfect base for a flavored drink that’s crisp, refreshing, but won’t overpower my Asian dinner.  By adding the sweetness of the fresh mint I was able to balance out the tangy notes of fresh lemongrass and slightly bitter notes of the fresh lime.  It also serves as a great garnish (and swizzle stick!) in the tumbler glasses. And don’t be overwhelmed.  Fresh lemongrass is a bit difficult to find, but when you do (I found mine at Whole Foods) don’t be intimidated.  Simply use your vegetable peeler and run it down the lemongrass stick to create the shards of lemongrass you see here.  Easy breezy.

As you probably have noticed by now, I typically always gravitate towards gin cocktails (a gin & tonic was my first signature drink order) and anything with a little fizz (here and here).  But it’s all for good reason…they’re just so refreshing and clean.  I’m thrilled to add this Lemongrass Gin Fizz Cocktail with Mint to my entertaining arsenal, especially when those lettuce wrap and ramen cravings hit!  Truly, MKR

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Photography, Rustic White for Waiting on Martha

AS PICTURED: TUMBLER GLASSES | NAPKINS

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